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Dinner with Rukmini
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Russian Meatballs with Sour Cream, Rice and Tomatoes
Introduction from Rukmini Iyer
These meatballs, known as tefteli in Russia, are a delight – instead of adding breadcrumbs to the mince, you add a handful of cooked long-grain rice, so they’re often known as ‘porcupine’ meatballs. The sour cream and tomato sauce works beautifully with the base of softened onions and carrots – this is a firm weekend favourite.
Ingredients
Essential kit
You will need: a food processor.
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Before you start on the meatballs, tip the onion, carrot, butter and olive oil for the sauce into a large roasting tin, and transfer to the oven for 7–10 minutes to soften.
Meanwhile, pop the other carrot and onion, dill, mince, sea salt flakes and egg into a food processor, and blitz until well blended. Stir through the rice, then set aside.
Stir the tinned tomatoes, garlic and sour cream into the roasting tin. With wet hands, form the mince into about 24 meatballs the size of table tennis balls, and arrange them over the sauce. Transfer the tin to the oven, and roast for 30–35 minutes, until the meatballs are golden brown, and the sauce is slightly reduced.
Scatter with fresh dill and serve with rice.
NOTE: Because I don’t want to make a panful of rice when only a few tablespoons are needed, I tend to microwave ready-cooked Tilda rice in a packet for this dish.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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